Two-Bean Salad with Mustard Vinaigrette

Like a classic bean salad, this dish features beans and haricots verts, but also has an array of other summer veggies and a little jalapeno for an extra kick of flavor.

Advertisement - Continue Reading Below

Ingredients

Yields:
10

Cal/Serv:
422

2
clove garlic

1/2 tsp.
salt

1/4 c.
red wine vinegar or cider vinegar

1 tbsp.
Dijon mustard

1/2 tsp.
Freshly ground pepper

3/4 c.
extra-virgin olive oil

1 c.
dried Rancho Gordo Rosa de Castilla beans

1/2 lb.
haricots verts

3
stalk celery with leaves

3
carrot

1
yellow bell pepper

1/2
red onion

1
tomato

1
jalapeño

1 1/2 c.
fresh corn kernels

Directions

Prep Time:
0:15

Total Time:
0:15

Mash garlic and salt using a mortar and pestle or a small bowl and wooden spoon. Transfer to a medium bowl and whisk in vinegar, mustard, and pepper. Add olive oil in a thin stream, whisking continuously.

Meanwhile, bring a large pot of water to a boil; blanch haricots verts until crisp-tender, 2 to 4 minutes. Drain and shock in a large bowl of cold water.

In a large bowl, mix haricots verts with remaining ingredients. Drizzle vinaigrette over salad and toss.

A Part of Hearst Digital Media
Country Living participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.